Cote de Boeuf

Cote de Boeuf

Check out the process behind this intensely rich and juicy 40oz ribeye for two, via Chef Franklin Becker at Abe & Arthur’s in NYC.

The ribeye’s aged for 28 days and is sourced from Creekstone Farms via Pat LaFrieda. It’s cooked in four stages: in an infrared 1,700 °F salamander, a regular oven, a clarified butter bath—and a quick return to the salamander to finish. If only my uncle could serve cote de boeuf at his annual MDW ‘cue…

Original post here on Serious Eats: NY.